escabeche (spicy pickled vegetables)

Ingredients

• 1 tablespoon olive oil
• 1 - large yellow or white onion, peeled and thinly sliced
• 2 - carrots, peeled and sliced
• 1/2 large florets from cauliflower
• 6 cloves fresh garlic
• 2 - large jalapeno or serrano chilies, seeded, membrane removed and sliced lengthwise into slivers
• 1 1/2 tablespoons kosher salt
• 1 1/4 cups water
• 1/2 cup distilled white vinegar
• 1 1/2 teaspoons sugar
• 1 - bay leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme